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Wondering what to do with all of that summer zucchini? Here’s 20 fun and easy zucchini noodle recipes to get you inspired!
If you have never tried zucchini noodles, now is the time! These light and delicious alternatives to traditional pasta will rock your world.
Zucchini noodles, also called zoodles, are popping up everywhere in the healthy eating communities. They are fun, easy to make, and super versatile. They have way fewer carbs that traditional pastas and can be very easily digested. Plus you are adding another full serving of vegetables to your meal when you load your plate with these beauties.
There are several ways to make zucchini noodles:
- You can simply use a vegetable peeler to cut the zucchini into long, thin ribbons.
- You can also use a mandolin to slice the zucchini super thin.
- A julienne peeler will cut your zucchini into thin noodles as well.
- My personal favorite is a handy kitchen gadget called a spiralizer. You can get a smaller hand-held one or use the counter top version. I have both and love them equally.
So, go ahead and give it a try. You will LOVE these grain free alternatives to traditions pasta.
20 Fun and Easy Zucchini Noodle Recipes
1. Pulled Pork and Zoodles from Comfort Bites
2. Rustic Chorizo Pasta from Plaid and Paleo
3. Chow Mein Paleo Style from Plaid and Paleo
4. Paleo Zucchini Noodles with Shrimp and Basil from On Diet and Health
5. Paleo Spaghetti and Meatballs from How We Flourish
6. Garlicky Zoodles with Slivered Almonds from Life Made Full
7. Fragrant Herb and Coconut Chicken Soup from Comfort Bites
8. Pesto Chicken with Zucchini Noodles from Savory Lotus
9. Veggie Fajita Noodles from GI 365
10. Veggie Fajita Noodles from GI 365
11. Buffalo Chicken Zucchini Noodle Bake from Beautyandthefoodie
12. Asian Chicken Zoodle Salad from Beautyandthefoodie
13. Zucchini Noodles with Bacon, Tomatoes, and Kale Pesto from The Lazy Paleo
14. Simple Summer Zucchini and Tomato “Pasta” from Pure and Simple Nourishment
15. Zucchini Noodles with Bolognese from Anya’s Eats
16. Zucchini Pasta with Pesto, Tomatoes, and Avocado from Anya’s Eats
17. Chicken Curry with Zucchini Noodles from Savory Lotus
18. Zucchini Noodles and Sauce from Stupid Easy Paleo
20. Zucchini Noodles with Scallops and Bacon from Meatified
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Hi, Katja!
Great recipes, I’ve been using our spiralizer for everything. I love the ribbon setting too for a pappardella type effect.
Looks like some of your recipes call for a peeled squash or zucchini and some are unpeeled. I tend to prefer peeling mine but have a feeling I am missing out on some nutrients.
Thoughts on to peel or not to peel? Any technical benefits or drawbacks in addition to the nutritional ones?
Hi, there! I peel the hard squash like butternut but leave peels on softer skins like zucchini. You are right, nutrients live in the skin as well. I find soft skins spiralize nicely. I don’t think hard skins would. I peel sweet potatoes because I don’t like the skins. It’s a personal preference. 🙂